Asparagus Soup
From The Cook County cook book, 1912
Serves 6
Asparagus tips can be reserved for garnish.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 104. The excerpt below is the record exactly as published.
ASPARAGUS SOUP. — Scrape and wash the asparagus. Cook them in salted boiling water for about 25 minutes. Drain and cut the tips off, reserving them, for further use. Mash and press the stalks through the colander and stir them into 1 qt. of boiling milk. Stir in 1 tablespoon of corn starch, already dissolved in cold milk. Put in the tips, add pepper, 'bring to the boiling point, take it off the fire, stir in 3 tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.